heat the oil over a medium heat before adding the onion and cooking until slightly browned then add the garlic to cook for another minute. Roughly slice the chicken and add it to the pan to brown slightly. Add the peas and warm through. Prepare the while sauce by heating the oil over a medium heat. Add the flour and mix through the oil before slowly pouring in the milk while mixing to prevent any lumps forming. Add the parsley and season before taking off the heat. Pour the sauce over the chicken and mix through, once combined add the cooked pasta and mix through to coat well. Prepare the spinach by heating the oil with the garlic over a medium heat. Once the garlic begins browning add the spinach and begin wilting through while mixing. Don’t be temped to add water to the pan at this stage, the spinach will wilt with the heat in the pan. Once all the spinach is wilted add the lemon zest and juice and season with salt and freshly ground black pepper. Remove from the heat and toss with the peppers. Serve the pasta with the lemony spinach and as a topping.